Violet Crumble Cheesecake

Violet Crumble Cheesecake



  • Step 1

    Grease a 24cm round spring form pan and line base with baking paper.

  • Step 2

    Process biscuits until crushed. Add butter and process until combined.

  • Step 3

    Press mixture over base and up sides of prepared pan.
    Refrigerate while preparing filling. 

  • Step 4

    Sprinkle gelatine over water in a small heatproof jug. Stand jug in a pan of simmering water. Stir until dissolved, remove and cool.

  • Step 5

    Place chocolate in heatproof bowl. Stir bowl over pan of simmering water.
    Stir until melted.
    Remove and cool for 10 minutes.

  • Step 6

    Beat cream cheese and sugar in a small bowl with an electric mixer until smooth.

  • Step 7

    With mixer on low speed, beat in cream, then chocolate and gelatine mixture until smooth.
    Fold in Violet Crumble pieces.

  • Step 8

    Pour filling over biscuit base. Chop the one remaining Violet Crumble up and add to top of cheesecake.
    Cover and refrigerate overnight until set.

  • Step 9

    To serve remove the side of pan and transfer cheesecake to a serving plate. Enjoy!

Products in this recipe

Violet Crumble Bar


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